The delicious Korean roast pork belly has eaten Korean barbecue many times, but I have never dared to order the famous "roasted pork belly". Pork belly-fat meat, just thinking about it makes me feel a little shaky. Although I am very curious about what is good taste, I have never dared to order it. But I just learned how to make a Korean barbecue sauce a few days ago, so I must try it, so I got up the courage to buy a box of "pork belly", haha, it must be thin and fat, or a conservative pork belly! First, let's make barbecue sauce. The materials shown in the picture are incomplete. Please forgive me! Korean chili sauce 2 tablespoons, cooking wine 1 tablespoon, onion, ginger and garlic powder 1 tablespoon, sugar 1 tablespoon, sesame sauce 1 2 tablespoons, Korean Chili powder 1 tablespoon (less, because the hot sauce is already quite spicy), sesame/kloc. Mix all these together and stir well. That's it! You can use this sauce to cure meat. It's delicious! This is the cooking wine I use: Taiwan Province rice wine. This is made in Fujian and has a strong fragrance. You can look for it. It is more suitable for curing meat than ordinary cooking wine. Pork belly is marinated with good "Korean barbecue sauce". Actually, I like thinner slices ~ ~ but the ones bought in the supermarket are so thick that I don't bother to slice them myself. I'll make do with it, because it's not a big piece of meat, so the curing time can be shorter. It took me three hours. Cover the meat bowl with plastic wrap and put it in the refrigerator. Pickled and taken out. Spread it flat on the baking tray tin foil. Preheat the oven to 200 degrees, and then bake in the oven for 5 minutes. The roasting time depends on the thickness of the meat. If the knife is too thin, 2-3 minutes is enough. Roasted for too long, the meat will get old and not delicious:) The finished product is smooth and tender, and there is no greasy feeling at all!